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Well this is my first try at a spiced wine. After a ton of reading and deliberation I decided to add the nutmeg in the primary, as I wanted it to be more of a background flavor than the first thing you taste. This is only my second try at wine. My first was a blackberry that is coming along...

Just moved my blackberry to the secondary. It looks really good. I took a taste of it and the initial taste is a good blackberry taste but, on the back / after taste it taste like harsh / very potent alcohol. Is this normal at this point in the process?

OK, I have 2 more questions for everyone. The first question is that I am seeing a lot of recipes that say "let rest on skins for 24 hours". Is this necessary and what is the benefit of doing this? The second question is when you transfer your wine from the secondary to oak barrels are there any...

I am in the market for a wine degassing tools. Searching the internet there seems to be quite a few options. I would like to degas in the secondary and not after it has been bottled. So what would be the best tool to degas in a 6 gallon carboy secondary? Thanks in advance for your help! :b

The kit I am using is the LD Carlson vintners best kit. I am using red star yeast in the yellow pack. As for the fruit I am just using blackberries that we bought frozen from the store and 10 pounds of sugar. They are in the primary until Jan. 14th. I am keeping it around 73 in the room. This is...

Just want to take the time to try and greet everyone with my first post. I just got into making wine and as a matter of fact just started my fist batch with my new kit new years eve. I am making blackberry wine as I love black berries. Anyway I am sure I have a ton to learn so Ill be browsing...